Starter Culture Characterization by Conductance Methods
نویسندگان
چکیده
منابع مشابه
Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods
The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented i...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1994
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(94)77293-3